Paella-Style Garlic Prawn Risoni
with Capsicum & Parsley
Tonight, lets put a spin on a Spanish classic. This paella-inspired rice dish is packed with tomato and garlic goodness, and is topped with perfectly cooked prawns for a fresh hit of protein. Sprinkle over some parsley and you’ve got a dish fit for the Mediterranean!
This recipe is under 650kcal per serving.
We’ve replaced the arborio rice with risoni due to local ingredient availability. It’ll be just as delicious, just follow your recipe!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Tomato
1
Capsicum
1 packet
Baby Spinach Leaves
1 packet
Calrose Rice
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1 packet
Parsley
2
Garlic
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Utensils
Cooking Steps
• Bring a large saucepan of water to the boil. Generously season with salt. • Cook risoni in boiling water over high heat until 'al dente', 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the pan with a drizzle of olive oil.
• Meanwhile, cut capsicum into bite-sized chunks. Roughly chop tomato. Finely chop garlic and parsley. • In a large bowl, combine prawns, half the garlic and a drizzle of olive oil. Season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and tomato until tender, 4-5 minutes • Add tomato paste, Aussie spice blend and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes.
• Add reserved pasta water and cooked risoni to veggie mixture in frying pan. Cook until slightly thickened, 1-2 minutes. • Remove from heat and stir through the butter and baby leaves. Generously season with salt and pepper. Transfer to a large bowl.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 4-5 minutes. • Remove pan from heat, add half the parsley and toss to combine.
• Divide Paella-style risoni between bowls. Top with garlic prawns. • Sprinkle over remaining parsley to serve. Enjoy!
